Instructions: Peel shrimp, leaving tails intact; devein, if desired. Combine lime juice and remaining ingredients in a shallow dish; add shrimp, stirring gently to coat. Cover and marinate in refrigerator 2 to 3 hours, stirring occasionally.

Drain shrimp, reserving marinade. Bring marinade to a boil over high heat; remove from heat, and set aside.

Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat. Grill shrimp, uncovered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or until shrimp turn pink, basting frequently with reserved marinade.

This recipe yields 4 to 6 servings.

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